Fizz (cocktail)

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Fizz
TypeCocktail family
Alcohol common in this class of cocktail
 
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Fizz
TypeCocktail family
Alcohol common in this class of cocktail

A Fizz is a type of mixed drink—a variation on the older Sours family. The defining features of the fizz are an acidic juice (such as lemon or lime juice) and carbonated water.

History[edit]

The first printed reference to a fizz (spelled "fiz") is in the 1887 edition of Jerry Thomas' Bartender's Guide, which contains six fizz recipes. The Fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the Gin Fizz was so popular that bars would employ scrums of bartenders working in teams that would take turns shaking the fizzes. Demand for fizzes went international as evidenced by the inclusion of the cocktail in the French cookbook L'Art Culinaire Francais published in 1950.[1]

Gin Fizz[edit]

Gin Fizz
IBA Official Cocktail
TypeCocktail
Primary alcohol by volume
ServedOn the rocks; poured over ice
Standard drinkware
Highball Glass (Tumbler).svg
Highball glass
IBA specified ingredients*

A Gin Fizz is the best-known cocktail in the Fizz family. A Gin Fizz contains gin, lemon juice, sugar, and carbonated water, served in a tumbler with two ice cubes.[2]The drink is similar to a Tom Collins, the difference, contrary to common belief, being that a Tom Collins historically used "Old Tom Gin" (a sweetened version of, and precursor to, London Dry Gin), whereas the kind of gin historically used in a Gin Fizz is unknown.[3]

Simple variations on the gin fizz are

Ramos Gin Fizz[edit]

Ramos Gin Fizz
RamosGinFizzRooseveltNOLAJuly2009.JPG
Ramos Gin Fizz at the Sazerac Bar, Roosevelt Hotel, New Orleans
TypeCocktail
Primary alcohol by volume
ServedStraight up; without ice
Standard drinkware
Collins Glass.gif
Collins glass
Commonly used ingredients
  • 1 ½ oz gin
  • ½ oz fresh lemon juice
  • ½ oz fresh lime juice
  • 1 oz simple syrup
  • 2 oz heavy cream
  • 1 egg white
  • Few drops of orange flower water
  • Top off with soda

A Ramos gin fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large glass, such as a Zombie glass (a non-tapered 12 to 14 ounce glass).

The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular Gin Fizz. As Cleveland bar chef Everest Curley points out "a big key to making egg cocktails is not to use ice at first; the sugar acts as an emulsifier, while it and the alcohol 'cooks' the egg white."[4] Even so, many bartenders today use powdered egg white because of the possible health risks associated with consuming raw eggs.

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink. The drink's long mixing time (12 minutes) made it a very time consuming cocktail to produce.[5]

The Roosevelt Hotel in New Orleans also popularized the drink, as did governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to show the staff there how to make the drink, so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

Sloe Gin Fizz[edit]

Sloe Gin Fizz
TypeCocktail

A Sloe Gin Fizz contains sloe gin (a blackthorn plum flavored spirit), lemon juice, sugar, egg white, and carbonated water. A more common variant of a Sloe Gin Fizz contains sloe gin, lemon juice, superfine sugar, and club soda (with no egg white).[6]

Uncommon variations[edit]

In popular culture[edit]

See also[edit]

References[edit]

Notes

External links[edit]